In an oil-free pan, toast the almond flour and ground pecans over medium heat. About five minutes, tossing often, should be just enough time. Cool completely.
Stir together the cooled almond flour-nuts mixture, powdered milk, sugar and salt.
Pour in the melted butter and mix until well blended.
Press into a polvoron (or mooncake) mold pressing the mixture with the back of a spoon to pack it in. Carefully press the handle to release the cookie.